Tomato & Clam Soup

Name: Tomato & Clam Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 3 tablespoons extra virgin olive oil; 1 medium onion, peeled and chopped; 2 cloves garlic, peeled and chopped; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 3 cups chicken broth or 3 cups vegetable broth; 1 (10 ounce) package frozen spinach, defrosted; 1 (28 ounce) can crushed peeled tomatoes; 1 (10 ounce) can clams, whole or chopped; 8 ounces cooked pasta

Submitted by James Craig

"This recipe was printed in the book "Low Fat Lies"."

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Ready In:: 50mins
Ingredients:: 10
Serves:: 4-6

ingredients

3 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
¹⁄₂ teaspoon dried basil
¹⁄₂ teaspoon dried oregano
3 cups chicken broth or 3 cups vegetable broth
1 (10 ounce) package frozen spinach, defrosted
1 (28 ounce) can crushed peeled tomatoes
1 (10 ounce) can clams, whole or chopped
8 ounces cooked pasta

directions

Heat oil in a large soup pot over medium heat.
Lower the heat and add onion and garlic.
Cover and cook on low, stirring often for 10-15 minutes; or until onion is translucent.
Stir in basil, oregano, broth, spinach and tomatoes.
Cook through on low 5-10 minutes, or simmered up to 1 hour.
Add the clams and cooked pasta, heat for 3 minutes and serve.

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Reviews

This did the job for the last-night-before-the-groceries supper, even though I have to admit that when we tasted the soup after making it just as posted (ok, two changes: used 1 tbsp olive oil and cooked the onion and garlic for only 5 minutes, which is way enough in both cases), we found it quite bland. We added in 1 cup white wine, 1 more tsp dried basil and dried oregano, about 1 tsp sea salt and 1/4 c chopped fresh parsley, which made it a lot tastier. I think parsley is a must and using fresh basil (when in season!) would be a great idea too. This is a very easy and quick recipe and the soup is hearty enough for a light main dish, served with crusty bread. Thanks for posting, James!

Anne La Quebecoise